Pearl and black Express Quinoa salad with asparagus, fennel and watercress


Michelin-starred chef Andy McFadden, from L’Autre Pied, has devised this quinoa salad recipe especially for us using new ready-to-eat pearl and black Express Quinoa. Quick, simple and delicious, it is sunshine on a plate on a warm summer day!

Serves 4


250g pre-cooked pearl and black Quinoa Express

1 bunch asparagus

1 trimmed medium fennel bulb

Juice ½ lemon

½ tsp Dijon mustard

4 tbsp extra virgin olive oil

½ tsp caster sugar

Sea salt

Black pepper

100g watercress

Mint, leaves picked

50g toasted pine nuts

2 tbsp chives, finely chopped

50g parmesan



Finely slice the trimmed asparagus spears on the diagonal using a mandolin or potato peeler. Slice the fennel bulb the same way. Combine in a large bowl. Mix the lemon juice, mustard, olive oil, sugar, salt and pepper to taste in a small bowl. Pour over the asparagus and fennel shavings and toss well. Add the watercress leaves, mint, pine nuts, chives, parmesan and quinoa to the salad. Toss lightly and serve.